Instructions: MAKES 10 SERVINGS. OVO-LACTO

This versatile batter goes from pancakes to crepes and has an easy vegan version as well.

In bowl combine flours, baking powder, sugar and salt. Whisk to mix thoroughly.

In separate bowl, whisk together milk or soymilk, egg white and vanilla. Stir into dry mixture with spatula until moistened. Do not overmix.

FOR PANCAKES: Using large serving spoon, spoon 4 pancakes at a time onto preheated, lightly oiled, nonstick skillet.

Cook over medium-high heat until bubbles appear on surface. Turn once, cook until golden. Serve with maple or raspberry syrup, fresh fruit, or fruit preserves.

Makes 10 4-inch pancakes.

VARIATIONS: Add 1/2 cup blueberries or 1/2 cup corn kernels to pancake batter.

Omit vanilla and add 2 tablespoons minced fresh herbs or chopped green onions for savory pancakes. For vegan pancakes, omit egg white and increase soymilk to 1 cup.

FOR CREPES: Follow basic pancake recipe, increasing milk or soymilk to 1 1/3 cups. Pour batter into a 7-inch or 9-inch nonstick crepe pan, tilting pan so batter coats bottom thinly. Turn once with wooden or plastic spatula when bubbles appear on surface. Oil skillet lightly between each crepe. Stack crepes as they cool. If not using immediately, cover with plastic wrap and refrigerate or freeze.

Makes ten 7-inch crepes. For vegan crepes: Omit egg white and increase soymilk to 1 1/2 cups.

SERVING SUGGESTIONS: Stuff entree crepes with asparagus in season; ratatouille; scrambled eggs; tofu-vegetable scramble or any other filling you desire. Top with low-fat dairy or vegan white sauce and heat under broiler until hot and bubbly. Roll dessert crepes around sauteed cinnamon apples, fresh sweet berries and fruit jams. Sprinkle with powdered sugar.

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